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Lobster Rolls

Zola on

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A year to the day that the World Health Organization (WHO) declared the pandemic a study came out. Three thousand people were surveyed. The questions were about weight gain. Before the pandemic, 93 million adults in the US were already obese according to the CDC.

Forty-two percent revealed that they gained more weight than they were comfortable with during our lockdown. That’s sort of expected. That’s why everyone keeps referring to the Quarantine 15. Fifteen pounds gained would have been bad enough, but reality really bites on this one. The average American adult actually gained...

Read the full column at PlanZDiet.com

Lobster Rolls

The best lobster rolls I ever had were served by my mother-in-law, Sally, at her cottage in Maine. I never asked her for the recipe. Dumb me! I have been working to duplicate her recipe and this is the closest yet.

Servings: Serves 4

Ingredients:

 

4 cups of cooked lobster. I used a combination of tail meat, claws, and knuckle. Sally and Jack would buy whole lobsters and cook them up. I bought tails from the fishmonger and a box of frozen pieces.
1/3 – 1/2 cup mayonnaise. I like my lobster rolls to be saucy. Some traditional recipes don’t even have any mayo in them, mine does.
1 1/2 Tbl fresh lemon juice
1/2 cup celery finely chopped. Use the tender inner stalks.
Grated salt and pepper to taste
4 split-top hot dog buns. Whole Foods sells some brioche top split buns that are GREAT.
2 Tbl melted butter

Instructions:

Place the lobster meat, mayonnaise, lemon juice, celery, salt, and pepper in a bowl. Stir gently to combine. Then chill it. It can be made in the morning and then served later. I take it out of the refrigerator about 20 minutes before I serve it. I want it to be cold but not refrigerator cold.

Spread the butter onto the outer sides of each bun. Bottom and sides only. Place the buns in a pan or on a griddle over medium heat. Cook for two to three minutes per side or until golden brown.

Divide the lobster mixture among the buns. Serve immediately. The idea is to have a hot bun and cold lobster salad. You can get real messy with this or eat it with a knife and fork.

Enjoy!
Cheers,
Zola

 

 

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